Scallop Brocoli Stir Fry

By joeyagielo

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Ingredients

2 teaspoons of cornstarch
1/2 cup of sake or dry sherry
1 teaspoon of instant beef bouillon granules
One 8 ounce can of bamboo shoots, drained
1 medium onion, sliced
1 teaspoon of sugar
One 6 ounce can of whole mushrooms, drained
1 tablespoon of cooking oil
One 10 ounce package of frozen broccoli spears, thawed and halved crosswise
One (12 oz.) package of fresh or thawed frozen scallop

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Mix 2 teaspoons cold water and cornstarch; stir in sake, sugar, bouillon and 1/4 teaspoon salt. In wok, stir-fry bamboo shoots, onion, and mushrooms in hot oil over high heat until onion is crisp- tender. Remove from wok; keep warm. Add broccoli to wok; stir-fry 2 minutes. Push broccoli up sides of wok; add scallops to center of wok. Stir-fry scallops for 3 minutes. Return vegetables to wok; stir sake mixture and pour over all. Cook and stir until bubbly. Season to taste.